PEANUT BUTTER PUDDING PIE RECIPE
Peanut butter pudding pie that's light as a feather? It's true! This is not the rich, ultra-dense dessert you're used to. It's light and fluffy!
Provided by Cheryl Najafi
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a 9" pie dish with cooking spray. Crush the chocolate sandwich cookies into fine crumbs then stir together with melted butter until completely combined. Press the crust mixture into the pie dish using a flat-bottomed cup such as a measuring cup. Bake the crust 6 minutes then remove from the oven to cool.
- Next, add the sugar, cornstarch and salt to a medium-sized saucepan (off the heat). Add the egg yolks and whisk until completely combined and a smooth paste forms. Slowly add the milk, whisking the mixture to completely dissolve the paste.
- Place the saucepan over medium heat, whisking constantly until the liquid thickens and comes to a bubble. Continually remove the thickened pudding from the bottom of the pan and stir constantly or it will scorch.
- Once the first bubble appears, reduce the heat to low and continue to cook for exactly 1 minute, whisking vigorously and constantly. Remove the pudding from the heat and whisk in the vanilla and peanut butter until completely smooth and well combined. Transfer the pudding to the pie crust and smooth into an even layer or slightly higher in the center. Cover with plastic wrap and place in the fridge for at least 4 hours or until completely chilled.
- Just before serving, remove the pie from the fridge, cover with whipped topping and sprinkle with chopped peanuts. Enjoy!
Nutrition Facts : Calories 428 kcal, Carbohydrate 42 g, Protein 9 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 101 mg, Sodium 305 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
NO BAKE PEANUT BUTTER PUDDING PIE
The vanilla pudding in this Peanut Butter Pudding Pie keeps this simple pie from being too rich. You'll love the peanut butter and vanilla combination!
Provided by Maddie Clark
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- In a small bowl, crumble together the peanut butter and powdered sugar.
- Sprinkle 3/4 of the peanut butter mixture on the bottom of the baked pie shell. Save the rest to garnish the top of the pie.
- In a small bowl, mix one small package of vanilla instant pudding with the two cups of milk. Whisk until smooth.
- Pour the pudding over the crumbled peanut butter mixture in the pie shell. Allow the pudding to set for 5 minutes.
- Spread the whipped topping over the pudding and then sprinkle the remaining peanut butter crumbs on top.
- Cover loosely and store the pie in the refrigerator.
Nutrition Facts : ServingSize 159 g, Calories 453 kcal, Carbohydrate 54 g, Protein 7 g, Fat 24 g
PEANUT BUTTER PUDDING
"For a creamy, comforting dessert, this smooth pudding can't be beat," assures Edna Hoffman of Hebron, Indiana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.
Nutrition Facts : Calories 364 calories, Fat 22g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 12g protein.
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST
Steps:
- For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
- For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
- Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
PEANUT BUTTER PUDDING PIE
I found this no-bake pie in Taste of Home magazine, and it's a real crowd-pleaser. Great for summer parties. Cook time is chill time.
Provided by CarbFiend
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil.
- Reduce heat; stir in the peanut butter chips until melted.
- Pour into the crust. Cover and refrigerate for 3-4 hours or until set.
- Spread whipped topping over pie.
- In a microwave-safe bowl, melt chocolate chips and shortening.
- Cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 382.8, Fat 19.8, SaturatedFat 7.8, Cholesterol 18.8, Sodium 350.9, Carbohydrate 44.4, Fiber 1.6, Sugar 29.8, Protein 7.6
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
QUICK PEANUT BUTTER PUDDING
Joyce Crouse of Chambersburg, Pennsylvania dresses up sugar-free instant pudding with peanut butter for this simply yummy dessert. "I came up with the ides one day when I was looking for something fast for dessert. It's delicious," assures Joyce.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 186mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 6g protein.
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